Abstract:Beef was stored in freezing point temperature combining with modified atmosphere package. The characters including total counts, total volatile basic nitrogen (TVB-N), color difference (L* value and a* value), drip loss and sensory evaluation (red color and off-odor) were analyzed regularly during storage. The results indicated that shelf life of the 50% O2+50% CO2 group and the 30% O2+70% CO2 group were at least 4 days longer than the control group and 80% O2+20% CO2 group. There was no difference between TVB-N values in different groups. High concentration oxygen increased drip loss during storage; it kept good color in the initial period, but became worse in later period; meanwhile, it accelerated the spoilage of beef and the appearance of off-odor. High concentration carbon dioxide deteriorated color but delayed beef spoilage. In summary, the combination of super chilling technique and 50% O2+50% CO2 package was useful for beef storage.
